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Preparations

Basic Home-Made Pasta

  • 200 g semolina flour grounded twice
  • 2 eggs
  • 1⁄2 packet of ground saffron
  • salt

Break the eggs in a bowl, the saffron, and the salt, then mix the ingredients with a fork. Pour the durum wheat flour on your pastry board, make a well in the center and slowly pour the egg mixture in it. Mix with a fork and incorporate the flour a little at a time. When it’s no longer possible to mix with the fork, start working the dough with your hands. Work it with your palms for at least 10 minutes, then shape it into a ball , wrap it in some plastic wrap and let it rest for 30 minutes at room temperature. Remove the wrap, sprinkle some flour on your pastry board and use a rolling pin to roll out the dough very thin. Check often to make sure the dough doesn’t stick to the board. Use a pasta cutter to cut the dough in strips about 1.2 cm wide. Otherwise, you can use a pasta machine.

Basic Home-Made Pasta

  • 200 g semolina flour grounded twice
  • 2 eggs
  • 1⁄2 packet of ground saffron
  • salt

Break the eggs in a bowl, the saffron, and the salt, then mix the ingredients with a fork. Pour the durum wheat flour on your pastry board, make a well in the center and slowly pour the egg mixture in it. Mix with a fork and incorporate the flour a little at a time. When it’s no longer possible to mix with the fork, start working the dough with your hands. Work it with your palms for at least 10 minutes, then shape it into a ball , wrap it in some plastic wrap and let it rest for 30 minutes at room temperature. Remove the wrap, sprinkle some flour on your pastry board and use a rolling pin to roll out the dough very thin. Check often to make sure the dough doesn’t stick to the board. Use a pasta cutter to cut the dough in strips about 1.2 cm wide. Otherwise, you can use a pasta machine.

Red Home-Made Pasta

  • 200 g of semolina flour grounded twice
  • 1 egg
  • 50 g of cooked blended beets
  • salt

Break the egg in a small bowl, beat it with a fork, and dress it with a pinch of salt. Pour the flour on your pastry board and put the egg in the center. Add the beet and mix the ingredients together, first with a fork then with your hands, until you get an even and elastic dough. Wrap it in plastic wrap and let it sit for 30 minutes.

Red Home-Made Pasta

  • 200 g of semolina flour grounded twice
  • 1 egg
  • 50 g of cooked blended beets
  • salt

Break the egg in a small bowl, beat it with a fork, and dress it with a pinch of salt. Pour the flour on your pastry board and put the egg in the center. Add the beet and mix the ingredients together, first with a fork then with your hands, until you get an even and elastic dough. Wrap it in plastic wrap and let it sit for 30 minutes.

Green Home-Made Pasta

  • 200 g of semolina flour grounded twice
  • 1 egg
  • 50 g of cooked blended spinach
  • salt

Repeat the same steps as for the red pasta, adding the spinach to the flour and egg mixture, and work the ingredients until you get an even dough. Then wrap it in plastic wrap and let it rest before rolling it out.

Green Home-Made Pasta

  • 200 g of semolina flour grounded twice
  • 1 egg
  • 50 g of cooked blended spinach
  • salt

Repeat the same steps as for the red pasta, adding the spinach to the flour and egg mixture, and work the ingredients until you get an even dough. Then wrap it in plastic wrap and let it rest before rolling it out.

Pasta Tricolore

• 320 g of plain pasta dough • 80 g of green pasta dough • 80 g of red pasta dough

Keep 80 g of plain pasta dough aside and roll out the rest with a pasta machine. Repeat until you can pass the dough through the narrowest setting, getting a strip of pasta that is about 50 cm long and 20 cm wide. Roll out the other two balls of dough (separately) as thin as you can. Then use a small knife or pasta cutter to cut strips about 0.5 cm wide. (If you have the machine, you may use the ‘tagliatelle’ setting). Make the colored pasta strips adhere to the plain pasta you have already rolled out, brushing the surface with some water and pressing them with your fingers to keep them in place. Alternate the red, green and yellow strips and even combine them with each other. Once all the plain pasta has been covered, roll the strip out once more with the rolling pin (lengthwise) to make it even thinner, being careful not to deform it.

Pasta Tricolore

• 320 g of plain pasta dough • 80 g of green pasta dough • 80 g of red pasta dough

Keep 80 g of plain pasta dough aside and roll out the rest with a pasta machine. Repeat until you can pass the dough through the narrowest setting, getting a strip of pasta that is about 50 cm long and 20 cm wide. Roll out the other two balls of dough (separately) as thin as you can. Then use a small knife or pasta cutter to cut strips about 0.5 cm wide. (If you have the machine, you may use the ‘tagliatelle’ setting). Make the colored pasta strips adhere to the plain pasta you have already rolled out, brushing the surface with some water and pressing them with your fingers to keep them in place. Alternate the red, green and yellow strips and even combine them with each other. Once all the plain pasta has been covered, roll the strip out once more with the rolling pin (lengthwise) to make it even thinner, being careful not to deform it.

Egg Pasta Tagliatelle

  • 200 g of semolina flour ground twice
  • 2 eggs
  • 1⁄2 packet of saffron salt

Break the eggs in a bowl, the saffron, and the salt, then mix the ingredients with a fork. Pour the durum wheat flour on your pastry board, make a well in the center and slowly pour the egg mixture in it. Mix with a fork and incorporate the flour a little at a time. When it’s no longer possible to mix with the fork, start working the dough with your hands. Work it with your palms for at least 10 minutes, then shape it into a ball, wrap it in some plastic wrap and let it rest for 30 minutes at room temperature. Remove the wrap, sprinkle some flour on your pastry board and use a rolling pin to roll out the dough very thin. Check often to make sure the dough doesn’t stick to the board. Use a pasta cutter to cut the dough into strips about 1.2 cm wide. Otherwise, you can use a pasta machine.

pasta-alluovo

Tricolor Potato Gnocchi

• 250 g of potatoes , divide the dough into three equal • 1 egg yolk parts • 75 g of corn starch • 100 g of all-purpose flour
• Nutmeg flour • 100 g of spinach • 50 g of steamed beets

Wash the potatoes under running water, then wrap each one in aluminum foil and bake them in the oven for about 1 hour and 20 minutes at 140°C. In the meantime, wash and trim the spinach, remove the tougher stems and scald it in lightly salted water for 5 minutes, then drain and cool under cold water, wring it very well and chop it finely.Once the potatoes are cooked, take them out of the oven and unwrap them, being careful not to scorch yourself. Mash them with a potato masher on a wooden cutting board or on any non-marble surface, so that they don’t cool. Add the yolk, the corn starch, a pinch of salt and the freshly ground nutmeg. Work the ingredients together with your hands until you get a solid mass of dough. Divide the dough into three equal parts. Add the spinach to the first piece of dough, along with half of the Nutmeg flour, then add the beets 100 g of spinach (after working them in a blender) to the second piece, along with the third piece of dough as is. Work each piece of dough to incorporate the added ingredients, then sprinkle your pastry board with flour and roll the dough into thin long snake-like logs. Finally, use a knife to cut the palm of your hands.

Tricolor Potato Gnocchi

• 250 g of potatoes , divide the dough into three equal • 1 egg yolk parts • 75 g of corn starch • 100 g of all-purpose flour
• Nutmeg flour • 100 g of spinach • 50 g of steamed beets

Wash the potatoes under running water, then wrap each one in aluminum foil and bake them in the oven for about 1 hour and 20 minutes at 140°C. In the meantime, wash and trim the spinach, remove the tougher stems and scald it in lightly salted water for 5 minutes, then drain and cool under cold water, wring it very well and chop it finely.Once the potatoes are cooked, take them out of the oven and unwrap them, being careful not to scorch yourself. Mash them with a potato masher on a wooden cutting board or on any non-marble surface, so that they don’t cool. Add the yolk, the corn starch, a pinch of salt and the freshly ground nutmeg. Work the ingredients together with your hands until you get a solid mass of dough. Divide the dough into three equal parts. Add the spinach to the first piece of dough, along with half of the Nutmeg flour, then add the beets 100 g of spinach (after working them in a blender) to the second piece, along with the third piece of dough as is. Work each piece of dough to incorporate the added ingredients, then sprinkle your pastry board with flour and roll the dough into thin long snake-like logs. Finally, use a knife to cut the palm of your hands.

Fresh Polenta Pasta

CORNMEAL POLENTA PASTA DOUGH

  • 50 g of yellow-fleshed red potatoes 20 g of cornmeal
  • 30 g of corn starch
  • coarse salt

Pour some coarse salt on a baking sheet and make an even layer. Add the potatoes and cover them with more coarse salt. Bake in the oven at 160°C for 1 hour and 30 minutes. Heat a small saucepan with 60 ml of water and a large pinch of salt. Bring to a boil, then sift in the cornmeal, stirring with a whisk to avoid making lumps. Continue cooking for about 1 hour, stirring with a wooden spoon. Once the potatoes are cooked, remove the salt, peel them and mash them with a potato masher along with the corn meal.Work the two ingredients together on a pastry board, add the corn starch, a pinch of salt, and continue working them until you get a smooth and even dough.

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